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RS&G Archives continued

Displaying Matches 17 thru 32 of 492 Found.  BACK NEXT

Which Version of QuickBooks® Is Right for Your Restaurant?
by John Nessel
Which Version of QuickBooks® Is Right for Your Restaurant?While the dominance of QuickBooks within the independent restaurant community remains steady, its usage is changing. QuickBooks online version is not simply a Web-enabled version of the QuickBooks desktop version but a unique program. This article compares and contrasts features of both flavors to assist you in making an informed decision on the best way to meet your current and future financial reporting needs. . . . more >>


How to Respond to a Food Safety Emergency
by Alisa Pittman Cleek Esq., and Clay Mingus Esq.
How to Respond to a Food Safety EmergencyPrepare your staff and management to prevent and deal with a food safety emergency. This article addresses measures you should take to reduce the chances of a food illness outbreak and how to best respond should this emergency occur. . . . more >>


How to Design the Seating Capacity of a Restaurant Dining Room
by Chris Tripoli
How to Design the Seating Capacity of a Restaurant Dining RoomHow do you configure a new dining room? One of the industry's top startup consultants shows how to make the most of what you have and avoid making any major mistakes. . . . more >>


Why Restaurants Fail
by Howard Riell
Why Restaurants Fail The reasons restaurants fail are many and varied and, in some cases, not the least bit obvious. It was nearly seven years ago that Dr. H.G. Parsa decided he wanted to know why and spearheaded a landmark study to seek the answers. Seven years after that study was released, we talk to Parsa about the study, its "back story," and what he's learned since. . . . more >>


How to Foster a Positive Working Relationship Between Front and Back of House
by Kelly Hartman
How to Foster a Positive Working Relationship Between Front and Back of HouseCamaraderie and cooperation between front- and back-of-the house staff is critical to a smooth shift. Many operators unwittingly allow this relationship to be sabotaged. Here is how to fix the communication errors that create animosity between the kitchen and wait staff. . . . more >>


How to Create a Realistic Budget For Your Restaurant
by Joe Erickson
How to Create a Realistic Budget For Your RestaurantThe vast majority of restaurant failures can be attributed to the absence of a plan or practical budget upon which decisions, accountability and actions are based. A budget focuses management on considering changing conditions and forces them to adapt their operations to maintain profitability and consistency of product and service. . . . more >>


How to Handle and Reduce Guest Complaints in Your Restaurant
by Joe Erickson
How to Handle and Reduce Guest Complaints in Your RestaurantCustomer complaints are inevitable -- or are they? In this article, we review the systems and techniques to address and, better yet, prevent customer dissatisfaction. If complaints are frequent in your restaurant, maybe it's time for you to get "mad as hell" and put in place systems to prevent them. . . . more >>


How to Reward Staff for Outstanding Behavior Without Breaking the Bank
by Howard Riell
How to Reward Staff for Outstanding Behavior Without Breaking the BankIn a business in which service consistency and quality can make or break you, high-quality employees may well be a restaurant's most valuable feature. And in a business in which margins are tight and you have to watch every penny, rewarding top performers isn't always easy. The good news is operators needn't break the bank to accomplish this. . . . more >>


All Systems Wow! How to (Systematically) Deliver the Ultimate Guest Experience
by Joe Erickson
All Systems Wow! How to (Systematically) Deliver the Ultimate Guest ExperienceWhy in the world would we want to spend so much effort on marketing simply to gain first-time customers, unless we are certain that we can deliver a guest experience good enough to make them want to come back? If you want to ensure you consistently exceed guest expectations you must focus your attention on improving the systems that impact your customer's experience the most. . . . more >>


State Restaurant Association Membership
by Barry Shuster & Patricia Luebke
State Restaurant Association MembershipState restaurant associations must work for membership with as much vigor as they fight to influence legislation and provide valuable benefits to their members. What are they doing to earn their keep, and what benefits and value do they offer you? . . . more >>


How to Toss the Help Wanted Sign
by Howard Riell
How to Toss the Help Wanted SignFinding good restaurant employees has always been a challenge; however, as the economy heats up it could become even more daunting to find high-quality employees. This article explores 14 ways to assist you in sourcing and retaining great hires by implementing standard, consistent and simple hiring steps. . . . more >>


Menu Engineering Basics: How to Make Your Menu Your Top Salesperson
by Banger Smith
Menu Engineering Basics: How to Make Your Menu Your Top SalespersonYour menu is much more than a decorative price list. The menu is your most powerful merchandising tool. Everything that makes your restaurant special and profitable flows from the pages of your menu. Learn how to make your menu a much more effective sales and profit building tool. . . . more >>


Understanding the Implications of 'Service Charge' versus 'Tip'
by Doug Duerr, Esq.
Understanding the Implications of 'Service Charge' versus 'Tip'Why the IRS and Labor Department care if a tip is really a service charge(and why you should, too). Although the new rules were announced in June 2012, implementation was delayed until this year because of the resulting confusion and potentially negative effects. Starting in 2014, the IRS began enforcing the new rules on what is a "service charge" and what is a "tip." Here's some important details that will hopefully eliminate any confusion. . . . more >>


How to Put In Place a Menu Cost System to Combat Rising Food Costs
Joe Erickson
How to Put In Place a Menu Cost System to Combat Rising Food CostsSetting up a menu cost system provides benefits far greater than simply an aid to price-setting. The process of keeping it up-to-date helps you more accurately calculate inventory valuation, compute your ideal cost of sales and engineer your menu for greater profitability. . . . more >>


Twelve Steps to Get New Restaurant Managers Off To a Great Start
by Matthew Mabel
Twelve Steps to Get New Restaurant Managers Off To a Great StartMake your first-time manager read this! Your first management position sets the stage and becomes the springboard for your entire career. Whether you want to be a general manager one day, own your own restaurant, move to another position or just want to be the best in your profession, it is wise to reflect upon where this promotion fits within your long term career plans and how to make the most of it. . . . more >>


How to Assess Whether Delivery Service Is Right for Your Restaurant
How to Assess Whether Delivery Service Is Right for Your RestaurantDo you want to deliver? For restaurants with a strong carryout program, the question is almost inescapable. Are you there yet? Delivery is not for all, nor is it a one-size-fits-all, to be sure, but with some thorough research, price calculations and other considerations, there is a way to determine its potential profitability, not just possibility. . . . more >>


Displaying Matches 17 thru 32 of 492 Found BACK NEXT

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